Sun-dried Tomato & Feta Sourdough
  1. 8:00am- Levain build with 25g starter, 75g water, 75g flour.

  2. 11:30am- Autolyse with 600g of the water

  3. 12:15pm- Mix in 160g levain.

  4. 12:45pm- Mix in salt with the remaining 40g of water.

  5. 1:15pm- Coil fold.

  6. 1:45pm- Laminate sun-dried tomatoes and feta into the dough.

  7. 2:15pm- Coil fold

  8. 3:00pm- Coil fold

  9. 3:45pm- Coil fold

  10. 5:30pm- Divide and pre-shape

  11. 5:45pm- Shape and put into banneton, cover with plastic and put into the fridge

  12. 7:30am- Preheat oven, Challenger Bread Pan and Lodge dutch oven to 500°F

  13. 8:00am- Bake at 450°F for 22 minutes with the lid on, then 20 minutes with the lid off.

Course🍞Bread

Diets🥕Vegetarian...

Category🍞Bread

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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